Weekly Monday Lunch with Braden

Bookshelf DIY

Today we (finally!) backed the bookshelf. I've been wanting to do this for a year but never got around to it, never found cute fabric, etc. Today we bit the bullet and headed to Hobby Lobby to spruce our living room up (in preparation for our SWEET leather sofas we bought last week.. still to be delivered). And just as we were about to give up, we found the cutest gray chevron print!

I give you, our upcycled bookshelf!

A yard and a half of this fabric cost a mere $8.50 after discounts and we have 3/4 of the fabric left. Not too shabby considering this plain old bookshelf was doomed to the trash pretty soon. 

You're welcome, bookshelf.

Made ourselves some delicious reubens and called it a good day.

Pumpkin Carving

I just realized these are subconsciously Alaska themed.

Fall Day

Fall Day: so much fun it's ridiculous. All the best things of fall combined into one day.

BABY GOATS!!!

Julie's first corn maze. Just as fulfilling and exciting as I thought it would be! Seriously, no sarcasm here.

Best kettle corn popcorn EVAR!

Most disappointing sarsaparilla EVAR!

Tried to "leave crumbs" so as not to retrace our steps but started pelting B with kernels after that proved futile.

found the end of the maze! we don't need no stinkin` map!

Rosemary and Sage Crusted Chicken Pot Pie with rosemary and sage we grew ourselves!

Not pictured: Pumpkin Pie Smoothie. :( Trust me when I say it was so good.

Bonfires + Tinfoil Dinners

We found the absolute perfect spot! It was absolutely gorgeous and incredibly surreal. There were trees all around us, encircling our camp in a flurry of flaming foliage. That's right. Alliteration, b*tches!

The Best Pie

Pecan Pies
Makes 3 pies

16 oz. pecans (Stone Mountain Pecan Company)
2 sticks margarine (Parkay)
16 oz. package light brown sugar (Domino or Dixie Crystals)
1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour (White Lily)
16 oz. bottle light corn syrup (Karo)
1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla
6 eggs
3 regular size (not deep dish) frozen pie crusts (Pet-Ritz)

• Melt margarine in the microwave for about 2 minutes or until melted and set aside.
• Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
• Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
• Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.
• Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
• Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
• In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
• Fold the eggs into the pie mixture until they disappear.
• Add pecans and stir until completely coated.
• Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.
• Pour the mixture evenly into the three shells. You’ll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
• Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
• Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.

City Creek

Shopping at City Creek, dinner at Blue Lemon!

Braden had the braised shortrib sandwich again and I had the steak this time (with purple potatoes! and herbed butter! so good)